The first time I did Otak-otak ( is a cake made of fish meat and spices) was without the betel leaf (daun kaduk) . But now I have plenty of betel leaf at the backyard, remind me I have to use it to make Otak-otak again. This time, I made it into individual serving using ramekin, kind of fun enjoy Otak-otak using ramekin.
You have to enjoy this type of Otak-otak while it is hot. When it turned cold, it is quite fishy!
I got this idea when I browsing some recipe in the internet last time.
Otak-otak in Ramekin(recipe source: modified from old recipe, by Sonia aka Nasi Lemak Lover)
9pcs of white fish fillets
A) Blend into paste:-5 pieces red chillies, seeds removed and sliced (don't remove seeds if prefer more spicy)
2 stalk lemongrass, finely sliced
1” of galangal (blue ginger), chopped
5 pcs candlenuts
1 small pc shrimp paste (belacan)
4 cloves garlic sliced
5 shallots, finely sliced
1 “ fresh turmeric (kunyit)
B) Ingredients100ml coconut milk
2 eggs (medium)
2 pcs kaffir lime leaves, removed the spines and finely sliced
½ tsp ground white pepper
3/4 tsp salt
2 tsp sugar
1/2tsp fish sauce
9pcs betel leaves (daun kaduk), clean and pat dry
Red chili slices, for garnishing
Coriander leaves, for garnishing
Coconut paste, add little coconut milk and plain flour to form a paste, for garnishing
Method1. Blend ingredients (A) . Then mix with ingredients (B) till a thick paste.
To assemble Otak-otak in ramekins1. In each ramekin, place 1pc of betel leave.
2. Place 1pc of fish fillets and spoon the paste enough to cover the piece of fish
3.Garnish with a small spoon of coconut paste, red chili and coriander leaf.
4. Steam for appx 10-15mins or until cooked, serve hot.
I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.
Happy Merdeka to all Malaysian and Happy Holidays !!